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Hazard analysis Report E/HACCP/04/02,Issue No.

01
Page 1 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 2 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Biological
Microbiological
c
o
n
t
a
m
in
a
ti
o
n
d
u
ri
n
g
p
r
o
c
e
s
s
a
t
s
o
u
r
c
P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible
S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 3 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Physical
External
contamination
from Curtains/ cushions fitted to all
endogenous loading bays to prevent
material; external contamination;
Exogenous Prerequisite programmes in
material (dirt), place to control all named
rain water, bird hazards (hygiene and
droppings, cleaning schedules); cleaning
vermin, programmes; glass policy and
rodents and sanitation audits;
flying insects External and internal pest
during control programmes, EFK’s in
Contaminated
Intake raw unloading; place in intake areas;
Nil 2 2 4 product could Y Y N N -- No
materials Glass All light fittings covered;
affect consumer
contamination Selection of supplier and
from internal good hygiene practices at
light source; source (harvest training and
Pests/rodents certification in place) ) to
or flying reduce or eliminate potential
insects due to foreign body or
poor microbiological contamination;
hygiene/debris Quality intake inspection to
build up; identify foreign bodies or
Physical risks source of contamination.
from straps,
foreign bodies
found on
pallox/pallet.

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 4 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Selection of supplier, control
Chemical Contaminated and incoming inspection and
Intake raw EU
Pesticide 1 3 3 product could verification control (MRL Y Y N N -- No
materials
Residue affect consumer analysis report). Records
retained
As per
specifi
Quality
cation Poor quality can
Intake raw As per raw Each lot is checked as per
(EU 1 3 3 affect finished N -- -- -- -- No
materials material quality plan.
trade product.
specification
norms
)
Selection of supplier and
good hygiene practices at
Allergens Contaminated source (harvest training and
Intake raw
Contamination Nil 1 1 1 product could certification in place) to Y Y N N -- No
materials
at source affect consumer reduce or eliminate potential
foreign body or
microbiological contamination.

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 5 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 6 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Biological
Microbiological
c
o
n
t
a
m
in
a
ti
o
n
d
u
ri
n
Selection of supplier and
g
Intake good hygiene practices at
p
pre-pack Contaminated source (harvest training and
r
(only at Nil 1 2 2 product could certification in place) to Y Y N N -- No
o
loading affect consumer reduce or eliminate potential
c
docks) foreign body or
e
microbiological contamination.
s
s
a
t
s
o
u
r
c
P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible
S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 7 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Physical
External
contamination Curtains/ cushions fitted to all
from loading bays to prevent
endogenous external contamination;
material; Prerequisite programmes in
Exogenous place to control all named
material (dirt), hazards (hygiene and
vermin, cleaning schedules); cleaning
rodents and programmes; glass policy and
flying insects sanitation audits;
during External and internal pest
Intake
unloading; control programmes, EFK’s in
pre-pack Contaminated
Glass place in intake areas;
(only at Nil 2 2 4 product could Y Y N N -- No
contamination All light fittings covered;
loading affect consumer
from internal Selection of supplier and
docks)
light source; good hygiene practices at
Pests/rodents source (harvest training and
or flying certification in place) ) to
insects due to reduce or eliminate potential
poor hygiene; foreign body or
debris build microbiological contamination;
up; Physical Quality intake inspection to
risks from identify foreign bodies or
straps, foreign source of contamination.
bodies found
on
pallox/pallet.

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 8 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Intake Selection of supplier, control
pre-pack Chemical Contaminated and incoming inspection and
EU
(only at Pesticide 1 3 3 product could verification control (MRL Y Y N N -- No
loading Residue affect consumer analysis report). Records
docks) retained
As per
Intake specifi
Quality
pre-pack cation Poor quality can
As per raw Each lot is checked as per
(only at (EU 1 3 3 affect finished N -- -- -- -- No
material quality plan.
loading trade product.
specification
docks) norms
)
Selection of supplier and
Intake good hygiene practices at
pre-pack Allergens Contaminated source (harvest training and
(only at Contamination Nil 1 1 1 product could certification in place) to Y Y N N -- No
loading at source affect consumer reduce or eliminate potential
docks) foreign body or
microbiological contamination.

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 9 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

Biological
Microbiological
c
o
n
t
a
m
in
a
Contamination
ti
during inspection Quality inspector is trained in
o
Intake due to poor food safety / hygiene
n Nil 1 2 2 Y Y N N -- No
control hygienic measures programmes with records of
d
can affect training maintained
u
consumer
ri
n
g
p
r
o
c
e
s
s

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 10 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Physical Quality inspector is trained in
Physical food safety / hygiene
contamination programmes with records of
from quality training maintained;
inspector; All products are sampled and
foreign bodies Contaminated inspected on intake as per
Intake
found within Nil 2 2 4 product could procedure. Any foreign body Y Y N N -- No
control
product and/or affect consumer contamination is identified
packaging and communicated to
from source of management and grower;
origin or Positive release system in
during place.
transport
As per
specifi
Quality inspector must consult
Quality cation Poor quality can
Intake EU trade norms for fresh
Poor (EU 1 3 3 affect finished N -- -- -- -- No
control apples and pears as guidance
inspection trade product.
tool.
norms
)
Allergens Quality inspector is trained in
Contaminated
Intake Contamination food safety / hygiene
Nil 1 1 1 product could Y Y N N -- No
control from quality programmes with records of
affect consumer
inspector training maintained;

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 11 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

Biological
Microbiological
c
o
n
t
a
m
in
a
ti
Transfer Contamination
o
raw during transfer due Accept clean bins, make sure
n Nil 2 2 4 Y Y N N -- No
materials / to dirty bins can bins are clean before transfer.
d
pre-pack affect consumer
u
ri
n
g
p
r
o
c
e
s
s

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 12 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Physical
Endogenous
Prerequisite programmes in
material
place to control named
(leaves,
hazards including hygiene
branches);
schedules and cleaning
Exogenous
programmes, glass policy,
material (dirt); Damaging of
pest control programmes
Transfer Physical packaging
(EFK’s) in intake areas
raw contamination materials during
Nil 1 2 2 maintained by external Y Y N N -- No
materials / from Quality transfer;
contractor; Staff
pre-pack inspector; contamination can
awareness/training
Contamination affect consumer
programmes in place with
from insects,
records of training retained;
rodents,…;
Washing of the fruit to remove
Glass
endogenous and exogenous
contamination
materials at grading stage
from internal
light source
As per
Quality
specifi Each lot is checked as per
Transfer Improper Improper handling
cation quality plan; Staff
raw handling of can affect quality
(EU 1 3 3 awareness/training Y Y N N -- No
materials / products (bruising,
trade programmes in place with
pre-pack during damaging)
norms records of training retained
transferring
)
Transfer Allergens
Contaminated Staff awareness/training
raw Contamination
Nil 1 1 1 product could programmes in place with Y Y N N -- No
materials / during
affect consumer records of training retained
pre-pack transferring

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 13 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 14 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Biological
Microbiological
g
r
o
w
t
h
/
c
o
n
t
a
m
in
a
ti
o
n
d
u
ri
n
g
p Prerequisites in place to
r control named hazards;
Microbiological
o procedures for maintenance;
contamination from
Pre- c refrigeration breakdown
microbiological
cooling e procedure; temperature
Nil 2 4 8 growth due to Y Y N Y Y CP
raw s checking pre-cooling (Apple
improper pre-
materials s (0° - 1°C)
P = Probability of occurrence 5 Very High 4 cooling
Highcould affect
3 Moderate 2 Low 1 Negligible
S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 15 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Physical
Endogenous
material; Use of wooden
Pre-
Exogenous pallox (wood Procedures for maintenance
cooling
material (dirt, Nil 1 2 2 contamination); and hygiene; glass policy and Y Y N N -- No
raw
dust); Glass Broken glass could procedures
materials
contamination affect consumer
from internal
light source
Quality
As per
Deterioration
specifi
Pre- due to high Deterioration of
cation Procedures in place to check
cooling temperature of quality can affect
(EU 2 4 8 quality and temperature after Y Y N Y Y CP
raw fresh apples quality of final
trade pre-cooling (24 hours).
materials (0°C – 1°C) product.
norms
and pears (-
)
0,5°C – 0°C)

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 16 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Biological
Microbiological
g
r
o
w
t
h
/
c
o
n
t
a
m
in
a
ti
o
n
d
u
ri
n
g
p
r
o
c
e
s
s
P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible
S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 17 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Physical
Endogenous Use of wooden
material; pallox (wood
Exogenous contamination);
Storage of
material (dust, Broken glass could Procedures for maintenance
Raw
dirt build up in Nil 1 2 2 affect consumer; and hygiene; glass policy and Y Y N N -- No
materials
cooling unit); Dust build up in procedures
Glass cooling unit can
contamination affect finished
from internal product.
light source
Quality
Deterioration
As per Deterioration of
due to high Procedures in place to check
specifi quality can affect
Storage of temperature of quality and temperature.
cation quality of final
Raw fresh apples Quality assessment raw
(EU 2 4 8 product. Poor Y Y N Y Y CP
materials (0°C – 1°C) materials to avoid CO2
trade quality to CO2
and pears (- breakdown (early picked, hard
norms breakdown
0,5°C – 0°C) and firm apples)
) (apples).
CO2 damage
(apples)

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 18 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Biological
Microbiological
g
r
o
w
t
h
/
c
o
n
t
a
m
in
a
ti
o
n
d
u
ri
n
g
p
r
o
c
e
s
s
P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible
S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 19 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Physical
Endogenous Use of wooden
material; crates (wood
Storage of Exogenous contamination);
Pre-pack / material (dust, Broken glass could Procedures for maintenance
Temporary dirt build up in Nil 1 2 2 affect consumer; and hygiene; glass policy and Y Y N N -- No
storage cooling unit); Dust build up in procedures
Glass cooling unit can
contamination affect finished
from internal product.
light source
Quality As per
Storage of Deterioration specifi
Deterioration of
Pre-pack / due to high cation Procedures in place to check
quality can affect
Temporary temperature of (EU 2 4 8 quality and temperature. Y Y N Y Y CP
quality of final
storage fresh apples trade Quality assessment in place
product.
(>4°C) and norms
pears (>2°C) )

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 20 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Physical
External Curtains/ cushions fitted to all
contamination loading bays to prevent
from foreign external contamination;
material; Prerequisite programmes in
Exogenous place to control all named
material (dirt), hazards (hygiene and
vermin, cleaning schedules); cleaning
rodents and programmes; glass policy and
flying insects sanitation audits;
during External and internal pest
Improper handling
unloading; control programmes, EFK’s in
Intake of at vendor place
Glass place in intake areas;
packaging Nil 1 1 1 can cause an Y Y N N -- No
contamination All light fittings covered;
materials indirect risk for
from internal Selection of supplier and
consumer.
light source; good hygiene practices at
Pests/rodents source eliminate potential
or flying foreign body;
insects due to Intake inspection to identify
poor hygiene; foreign bodies or source of
debris build contamination. Outer
up; Physical packaging materials should
risks from be closed at all times and not
straps, foreign damaged.
bodies found
on pallet.

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 21 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

Physical
Endogenous
Prerequisite programmes in
material
place to control named
(leaves,
hazards including hygiene
branches);
schedules and cleaning
Exogenous
programmes, glass policy,
material (dirt); Damaging of
pest control programmes
Physical packaging
Transfer (EFK’s) in intake areas
contamination materials during
packaging Nil 1 2 2 maintained by external Y Y N N -- No
from Quality transfer;
materials contractor; Staff
inspector; contamination can
awareness/training
Contamination affect consumer
programmes in place with
from insects,
records of training retained;
rodents,…;
Washing of the fruit to remove
Glass
endogenous and exogenous
contamination
materials at grading stage
from internal
light source

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 22 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

Physical
Endogenous
Use of wooden
material;
pallets (wood
Exogenous
Storage of contamination);
material (dust, Procedures for maintenance
Packaging Broken glass could
dirt build up in Nil 1 2 2 and hygiene; glass policy and Y Y N N -- No
materials affect consumer;
cooling unit); procedures
Dust build up in
Glass
can affect finished
contamination
product.
from internal
light source

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 23 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

If the temperature
Biological
rise to temper the
Microbiological
fresh apples and /
growth /
or pears is to high, Temperature/ quality
Tempering contamination
Nil 1 2 2 the cooling takes to monitoring in function of time Y Y N N -- CP
of the fruit during process
long and can cause during tempering.
due
breakdown and / or
temperature vs
microbiological
time issues
contamination.

Quality If the temperature


To long and to rise to temper the
Temperature/ quality
Tempering high fresh apples and /
Nil 1 2 2 monitoring in function of time Y Y N N -- CP
of the fruit temperature or pears is to high,
during tempering.
rise can cause quality breakdown
quality issues could occur.

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 24 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

Biological
Improper cleaning
Microbiological
Emptying of contact surfaces; Cleaning schedules and
contamination
bins in contaminated water maintenance plans in place.
during process Nil 1 2 2 Y Y N Y Y CP
transport due to SOP’s to monitor water
due to dirty
water contaminated condition and quality.
contaminated
source
water
Physical
Endogenous
material
(leaves, Rinsing with fresh water in
branches); next step to eliminate possible
Any physical
Emptying Exogenous foreign materials; training of
foreign matter in
bins in material (dirt); personnel to recognize and
Nil 1 2 2 crates, box, … can Y Y N Y Y No
transport Contamination remove contamination
affect the condition
water from insects, (communicated to quality
of the final product.
rodents,…; manager, records retained);
Glass Glass policy in place
contamination
from internal
light source
Careful handling to
Emptying Pre-operational inspections,
Quality avoid
bins in maintenance and proper
Damage due Nil 1 2 2 quality Y Y N N -- No
transport training in handling the
to handling proble
water product (records retained)
ms

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 25 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

Biological
Microbiological
Contaminated SOP’s to monitor water
Rinsing contamination
water due to condition and quality. In
with fresh during process Nil 1 2 2 Y Y N Y Y CP
contaminated previous step no chlorination
water due to
source is used.
contaminated
water

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 26 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

Workers (staged on grader)


Biological need to wash their hands with
Microbiological water and soap / disinfect at
contamination Improper cleaning time of entrance. Procedures
Grading during process of contact surfaces for cleaning and hygiene to
Nil 1 2 2 Y Y N N -- No
on sorter due to dirty and hands of eliminate possible
contaminated workers. contamination of contact
contact surfaces; swab tests
surfaces. performed and records
retained
Physical
Contamination
from insects,
rodents,…;
Glass Any physical matter Proper follow up of SOP’s and
Grading
contamination Nil 1 2 2 in crates, box, bags hygiene practice and follow up Y Y N N -- No
on sorter
from internal or punnet. of production SOP
light source;
Contamination
from dust, dirt
build up
Improper rinsing
Chemical
after cleaning with
Contamination Cleaning procedures in place
Grading cleaning chemicals
due to Nil 1 2 2 with quality and effectiveness Y Y N N -- No
on sorter can cause leftovers
improper checks (dip sticks)
and contamination
cleaning
when grading.

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 27 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Probable defect.
Improp
er
handlin
Quality
g/settin
Damage due Pre-operational inspections,
gs by
Grading to improper maintenance and proper
Nil 1 1 1 machin Y Y N N -- No
on sorter settings of training in handling the
e
grader or product
operato
defects
r/
quality
manag
er

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 28 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

Biological
Workers need to wash their
Contamination
Improper cleaning hands with water and soap /
due to
of contact disinfect at time of entrance,
improper
surfaces/work training is held and records
cleaning of
Packing Nil 1 2 2 garments and retained; At random Y Y N N -- No
hands, contact
hands of workers inspections of cleaning of
surfaces,
could affect hands (swab tests) and work
contaminated
consumer clothes. Certified packaging
packaging
suppliers.
materials.
Physical
Contamination
from insects,
Workers are trained in food
rodents,…;
safety / hygiene programmes
Glass
with records of training
contamination Any physical matter
maintained;
from internal in crates, box, bags
Any foreign body
Packing light source; Nil 1 2 2 or punnet can Y Y N N -- No
contamination is identified and
Contamination affect final product
communicated to
from dust, dirt and consumer
management. Waste
build up;
management and pest control.
Physical
contamination
from personnel
(Hairs)

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 29 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Chemical
Cleaning
Workers are trained in food
chemicals Chemical
safety / hygiene programmes
used to wash contamination from
with records of training
hands / cleaning agents or
retained; No chemicals are
Packing contact Nil 1 1 1 glove material can Y Y N N -- No
used during packing; Cleaning
material from cause
chemicals are food grade;
gloves can contamination of
Gloves are made of food
cause the product.
grade materials
contamination
of product
Improper handling
can
Quality cause Workers are trained in food
Damage due quality handling and specifications of
Packing Nil 1 2 2 Y Y N N -- No
to improper issue finished product; Quality
handling from monitored by quality manager
finished
product

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 30 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Improper hygienic
conditio
Allergens
ns /
Contamination
handlin
by personnel
g of
due to
allergen
handling Workers are trained in food
s by
allergens safety / hygiene programmes
Packing Nil 1 2 2 person Y Y N N -- No
during with records of training
nel can
breaks/before maintained;
cause
start of work;
contami
Improper
nation
washing of
of
hands
finished
product

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 31 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

Physical
Contamination
from insects,
rodents,…; Workers are trained in food
Glass safety / hygiene programmes
contamination Any physical matter with records of training
from internal in crates, box, bags maintained;
Stickering light source; Nil 1 2 2 or punnet can Any foreign body Y Y N N -- No
Contamination affect final product contamination is identified and
from dust, dirt and consumer communicated to
build up; management
Physical
contamination
from personnel
(Hairs)
No food grade glue
Chemical
on stickers can Supplier selection of
Contamination
Stickering Nil 1 1 1 cause packaging materials; migration Y Y N N -- No
from glue from
contamination of testing and analysis reports
stickers
finished product
Improper handling
can
Quality cause Workers are trained in food
Damage due quality handling and specifications of
Stickering Nil 1 2 2 Y Y N N -- No
to improper issue finished product; Quality
handling from monitored by quality manager
finished
product

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 32 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence
Improper hygienic
conditio
Allergens
ns /
Contamination
handlin
by personnel
g of
due to
allergen
handling Workers are trained in food
s by
allergens safety / hygiene programmes
Stickering Nil 1 2 2 person Y Y N N -- No
during with records of training
nel can
breaks/before maintained;
cause
start of work;
contami
Improper
nation
washing of
of
hands
finished
product

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 33 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

Physical
Exogenous
material (dirt);
Physical
Damaging of
contamination
packaging Staff awareness/training
from workers;
materials during programmes in place with
Palletise Contamination Nil 1 2 2 Y Y N N -- No
transfer; records of training retained;
from insects,
contamination can
rodents,…;
affect consumer
Glass
contamination
from internal
light source
As per
Quality
specifi
Improper Improper handling
cation Staff awareness/training
handling of can affect quality
Palletise (EU 1 3 3 programmes in place with Y Y N N -- No
products (bruising,
trade records of training retained
during damaging)
norms
transferring
)
Allergens
Contaminated Staff awareness/training
Contamination
Palletise Nil 1 1 1 product could programmes in place with Y Y N N -- No
during
affect consumer records of training retained
transferring

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant
Hazard analysis Report E/HACCP/04/02,Issue No.01
Page 34 OF 34
Product Description: Fresh Apples and Pears Date: 22-11-2017 Reviewed By Quality manager
(4)
(9)
(1) (2) (3) Proba (10)
(5) (6) What preventive control Remarks/Is it
Ingredient/ Identify Accept bility (8)
Sever Magnit measure(s) can be applied to Q1 Q2 Q3 Q4 Q5 (Critical)
Processing potential food able of Justify your decision control point?
ity ude of prevent, reduces, or eliminate
step. safety hazards Limited occurr (Yes/No)
impact food safety hazards?
ence

Biological
Inspection of proper cleaning
Micro
Contamination due of lorry; supplier selection of
biological
to poor hygienic transporter; transport
Dispatch / contamination
conditions of lorry; agreements; temperature
load during Nil 1 1 1 Y Y N N -- No
low temperature inspection; Staff
vechile process;
and time control in awareness/training
temperature
dispatch area. programmes in place with
of lorry
records of training retained.
Physical
Nails, or
Closed packaging
sharp object
does not pose a Inspection of proper cleaning
damages the
problem. Open of lorry; supplier selection of
packing
Dispatch / trays or boxes can transporter; transport
material.
load Nil 2 2 4 be subject to agreements; Proper care Y Y N N -- No
Hair, dust,
vechile physical matter and during QC checks and
insect, other
cause transport; Staff
foreign
contamination of awareness/training
particles
finished product programmes in place with
records of training retained
As per
Quality
specifi
Improper Improper handling
Dispatch / cation Staff awareness/training
handling of can affect quality
load (EU 1 1 1 programmes in place with Y Y N N -- No
products (bruising,
vechile trade records of training retained
during damaging)
norms
transferring
)

P = Probability of occurrence 5 Very High 4 High 3 Moderate 2 Low 1 Negligible


S = Severity 5 Very Sever 4 Sever 3 Moderate 2 Low Impact 1 Negligible
Magnitude of impact = P * S , if it is more then 12 then it is significant

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